Vegan Medovik(Honey Cake)

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This recipe makes enough for 4 bento cakes that are 150g each or for one 14cm cake that is 600g.


Ingredients:

Vegan "Honey":

  • 200g apple juice
  • 50g brown sugar
  • 15g lemon juice
  • A strip of lemon peel
  • One teabag of herbal tea (I used English Teashop's "Calm Me")

Cake Layers

  • 5g chia seeds
  • 45g water(1)
  • 15g water(2)
  • 30g "honey"
  • 35g neutral oil
  • 150g flour
  • 2.5g (1/2 tsp) baking powder
  • 1g(1/4tsp) baking soda

Cream

  • 150g raw unsalted cashews
  • 80g water
  • 15g refined coconut oil
  • 10g powdered sugar
  • 30g "honey"

Instructions:

"Honey":

  1.  Put the apple juice, brown sugar, lemon juice into a saucepan and bring to a simmer.
  2. Add in your teabag and a strip of lemon peel.
  3. After 15 minutes remove the teabag and the lemon peel.
  4. Continue simmering for roughly another 30 minutes. Your "honey" should have slightly thickened. If you have a refractometer the Brix should read around 80. You should end up with 70-90g of "honey".
  5. Pour your "honey" into a container and let cool in the fridge. The consistency after cooling should be similar to real honey, if it's too liquid cook it down more, if it's too thick dilute it with a bit of hot water.

Cream(Make the night before):

  1. Pour boiling water over the cashews. The water should be double the volume of the cashews. Let cashews soak for 6 hours, change the water every 2 hours.
  2. Drain the cashews.
  3. In a blender combine cashews, melted coconut oil, powdered sugar, "honey", and water. Blend until smooth.
  4. Pour into a container/bowl. Cover the container with plastic wrap or a tightly fitting lid. Let sit at room temp(18-22C) overnight. The next morning put it in the fridge, while you are making the cake layers.
  5. The next morning it should taste slightly sour. If it has any green/brown/black/grey/pink spots - it's mouldy and should not be eaten. 
  6. Step 4 can be omitted, just blend everything together and put in the fridge while baking the layers. However the cake won't taste as "complete".  

Cake Layers:

  1.  Make a chia egg by combining water(1) and chia seeds and letting them sit for 15 minutes.
  2.  Meanwhile melt together the "honey", brown sugar, water(2). Whisk in the oil and the chia egg.
  3.  Whisk together the dry ingredients(flour, baking soda, baking powder).
  4.  Add the dry to the wet. Mix it until all the ingredients are combined, don't over knead. Over kneading will lead to a tough cake due to excessive gluten formation.
  5. Form the dough into a ball, wrap in plastic wrap/cover the bowl with a towel and let rest in the fridge for at least an hour.
  6. Preheat oven to 200C.
  7.  On a silicone/teflon mat/parchment paper roll out the dough to a thickness of 2mm.
  8. For bento cakes use an 8cm cookie cutter/tart ring, for a cake use a 16cm cake ring. Cut the layers out of the dough. For bento cakes don't reroll the scraps they will be used to coat the cake. If you are making bento cakes you should end up with 24 circles. For a full sized cake you will need to reroll the scraps. 
  9. Prick all layers with a fork.
  10. Bake until golden brown. This can take anywhere from 2 to 15 minutes depending on your oven. Make sure to watch the cake, they burn very quickly.
  11. Cool your cake layers. When cooled the cake layers should be hard, like a cookie.
  12. For a regular sized cake reserve two cake layers, they will be used for the coating. Assemble the cakes by spreading an equal amount of cream between each layer. Then spread a thin layer over the top and the sides. If you are making one cake then I would recommend using a cake ring to assemble the cake. Let the cake(s) rest in the fridge for 2 hours before coating them with crumbs.
  13. Use a blender/mortar and pestle/rolling pin and ziplock bag to turn the scraps(or the two reserved layers) into crumbs.
  14. Use your hand to coat the cake with crumbs. 
  15. Let rest in the fridge for at least 3 hours(preferably overnight). 

 






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